Somewhere in my move to Georgia I lost the Stuffed Artichoke recipe. It was stuffed with a mixture of Italian sausage and bread mixture. Does anyone have it. I know I roasted them in the oven but can't remember if I precooked the artichoke before stuffing. Any variation would be great too.

It is just bread crust grated, fine. You can buy at any bakery, but better make your own. Use old french bread, grate and toast dry, keep in a jar in the refrigerator and use for many recipes - like veal milanese, etc.

For this recipe use a little butter heated in a skillet, add the bread and toast until golden. That's all. Hope you enjoy it.

Well, yesterday I had my last day of goofing around and now is back to work. Next goofing day will send another one...
Aether

Using the old bread I agree is better. Do the same thing for most of my recipies.

From what I understand, the stuffed artichokes were my grandfather's favorite lunch.

lilbees

PS

Breaded veal is something all my kids and grandkids have learned to make. What is the difference with veal milanese? They are quite proud of their success. Making great meatballs and homemade Italian sausages rank very high with them and they are comfortable making it as well. At least another generation is covered.

You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot vote in polls in this forumYou cannot attach files in this forumYou cannot download files in this forum

The logos and trademarks used on this site are the property of Gente di Mare Genealogy.
We are not responsible for comments posted by our users, as they are the opinions of the poster.
Interactive software released under GNU GPL,
Code Credits,
Privacy Policy